Description
A creamy and comforting onion risotto made with arborio rice and caramelized onions.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onions and sauté until they are soft and caramelized.
- Stir in the arborio rice and cook for 2 minutes.
- Add white wine and cook until it has mostly evaporated.
- Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed.
- Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.
- Stir in Parmesan cheese, salt, and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use low-sodium broth for a healthier option.
- For a vegan version, substitute Parmesan with nutritional yeast.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Onion Risotto, Italian Rice Dish, Creamy Risotto